Dilly Carrots and Radishes

January 15, 2008

Dilly Carrots and Radishes

Sara Jones, Tucson CSA

In this recipe, the carrots and radishes are barely cooked so
that they retain a bit of crispness and their bright colors.

1 bunch radishes, trimmed and cut into bite size pieces
½ bunch carrots, trimmed and cut into bite size pieces
½ bunch dill, finely chopped
1 large pat of butter (or use olive oil)
Salt and pepper to taste

Sauté radishes and carrots in butter over medium high heat
for a few minutes. Sprinkle dill over vegetables, stir to
coat, then remove from heat. Add salt and pepper to taste.
Serve hot or at room temperature.

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